FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)
Here is a quick version of this traditional recipe. Normally, these beans are baked for hours in a stoneware pot, but using a pressure cooker is a great way to speed up the process, saving not only time but also a lot of electricity! (Unless you're in winter and the heat from the oven makes you save on the heating bill.) The Prep Time includes the soaking of the beans, and the Cook Time includes the depressurizing of the cooker. You can double the recipe, and it freezes and thaws very well. Serving size is for a main dish, maybe use a half or a third of the portion size for a side dish.
Provided by Elie de Combys
Categories Breakfast
Time 19h
Yield 3 pounds, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put the beans and water into a jar with a lid for 18 hours (counting the cooking time, that's 5 hours later than you want to be eating them the next day, so if you want your beans at 5 pm on Tuesday, soak them at 10 pm on Monday. It's ok to give or take a couple hours, but I'd rather give than take.).
- When the 18 hours are almost up, finely dice the fatback, discarding the skin, and dice the onion.
- Put the diced fatback in the pressure cooker, lid off, and cook it on medium heat until it starts to sizzle.
- While you're waiting for it to sizzle, drain the beans, reserving the water.
- Also, mix together the molasses, ketchup, mustard and savory in a small bowl, adding a little bean water so it can pour easily.
- When the fatback sizzles, stir it a little and add the beans.
- Then, add the onion, about half of the water and the condiments and stir well.
- Add more bean water just until it covers the beans, using it to rinse the remaining condiments from the small bowl if necessary.
- Put the lid on (with the high pressure valve, not the one for vegetables), put on high heat until steam comes out and reduce the heat to the lowest you can without stopping the whistling sound (for me it's a little lower than medium).
- Cook that way for 40 minutes, take the cooker off the heat and wait at least 20 minutes before opening it.
- Troubleshooting and tips : if there's a significant amount of liquid left on the bottom of the cooker, stir the beans, screw the lid back, put on high heat, let the pressure build and take off the stove as soon as it whistles. Then, wait 10 minutes before opening.
- Also, beans are at their best when reheated. Once refrigerated, always stir them well before serving the first leftover portion, so as to distribute the sauce that will have settled to the bottom and hardened.
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Toba Ahamada
[email protected]This was a great recipe! The beans were cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Afgar Khan
[email protected]I've made this recipe several times and it's always a success. The beans are always tender and flavorful, and the sauce is thick and rich. I love serving it with a side of cornbread.
Collo Njoro
[email protected]Delicious! I made this recipe for a potluck and it was a huge hit. Everyone loved the beans and the sauce.
Hasnat Bhutta
[email protected]This recipe is a keeper! The beans are cooked perfectly and the sauce is amazing. I added a bit of extra garlic and thyme, and it was perfect.
Tushar Hossain
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The beans are creamy and the sauce is rich and flavorful. I always serve it with a side of crusty bread to soak up all the sauce.
Abdulaahi Mohamad2625
[email protected]This was a great recipe! The beans were cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Aries Thezodiac
[email protected]I've made this recipe several times and it's always a success. The beans are always tender and flavorful, and the sauce is thick and rich. I love serving it with a side of cornbread.
Fernando Valera
[email protected]Delicious! I made this recipe for a potluck and it was a huge hit. Everyone loved the beans and the sauce.
Derc Humphrey
[email protected]This recipe is a keeper! The beans are cooked perfectly and the sauce is amazing. I added a bit of extra garlic and thyme, and it was perfect.
Md Hasidur
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The beans are creamy and the sauce is rich and flavorful. I always serve it with a side of crusty bread to soak up all the sauce.
Rs Sayem
[email protected]This was my first time making fèves au lard and it turned out great! The beans were tender and the sauce was flavorful. I will definitely be making this again.
Techno Neljo
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The beans are hearty and flavorful, and the lard gives them a wonderful depth of flavor. I like to add a bit of maple syrup to the cooking liquid for a touch of sweetness.
Pj Whookid
[email protected]This recipe is a true taste of traditional Quebec cuisine. The beans are cooked to perfection and the lard adds a delicious richness. I served it with a side of pickled onions and it was a hit with my family.